Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-05-15

brown, taking care that it does not burn.
One large tablespoonful thickens quart
of soup.
Rock cream-Boil one cup of rice in
sweet milk, add two tablespoonfuls of
loaf sugar, pour into dish anu ornament
with currant jelly. Beat the whites of
FIVE eggs with half a teacup of sugar and
same of cream. Flavor and pour on the
rice.
Orange cream-Take one lemon and
two oranges and CRATE; add one cup OF
sugar, half cup of water, and one cup
of rich, thick cream; boil, beat in three
eggs with the lemon and orange. Let
thicken, and set on ice to cool.
Plain fruit cake-Two eggs, one cup
Of brown sugar, one cup of sweet milk,
onehaf cup Of molasses, one-hal cup
of butter, three cups of -four, ne-half
pound OF raisins, one cup of currants,
one teaspoonful of salt, one teaspoonful
each of cloves and cinnamon, one nutmeg
and two teaspoonfuls Of baking
powder.
English Potato balls-Boil some pota-
toes very dry; mash them as smoothly as
possible; season we'll with salt and
pepper; warm them with an ounce of
butter to every pound of potatoes, and a
few spoonsful of good cream; let them
cool little, roll them into balls; sprinkle
over them some crushed Vermiceli or
macaroni, and fry them light brown.
Omelet-For plain omelet take four
eggs, one teaspoonful of salt, two table
spoonfuls of milk, one tablespoonful of
butter. Beat the eggs, add salt and
milk. Have the pan very hot; be sure of
this point. Put in the butter and pour in
the beaten egg. Shake vigorously on the
hottest part of the stove till the egg
begins to thicken. Let il stand few
seconds to brown. Run knife between
the sides of the pan and the omelet bold
and turn into hot dish.
Spanish Bun-Yolks of four eggs, two
cups of brown sugar, one-halt cup of
butter, one cup of sweet milk, one tea
spoonful of soda, two teaspoonfuls of
cream Of tartar, one teaspoonful OF
cloves, cinnamon and nutmeg. Bake in
moderate oven. Use for frosting the
whites of four eggs beaten to stiff froth,
add one-quarter of a cup of sugar, flavor
to taste and spread evenly on the cake.
If desired it can be put in the oven until
nice brown.
Baked Hash-Use cupful of any cold
meat chopped rather coarse, cupfHl of
cold cooked rice, a generous Cupful of
milk, an egg, two tablespoonful of but
ter, one tablespoonful salt and one-eighth
of tablespoonful of pepper; put the
milk on the fire in frying pan, and
when it has become hot, add all the other
ingredients except the egg. Stir for one
minute; then remove from the fire and
add the egg, well beaten. Turn into an
escallOp dish and bake in q moderate
oven for twenty minutes. Serve in the
same dish.
Chicken Salad-To two large boiled
fowls (cold) take two large heads of
celery or four small ones; having re-
moved all the skin and the fat, cut the
meat from the bones in very small
pieces. 1t is best not to mix the dress
ing with the salad until Just before it is
to be eaten. Put into q porcelain kettle
the gravy from the chicken, one-half
pint of vinegar, one-half pint of sweet oil
or melted butter, one large tablespoonful
of mustard. one small teaspoonful Of
cayenne pepper, one teaspoonfuI of salt,
stirred in Just before being taken of, one
dressing when cold; mix together with
SIAfCA AOAh oLSA SShAA1SA WILL SS4C4J IOpoS
Butter-cup JelIy-Scald one pint OF
milk into which bit of soda the size of
a pea has been stirred; stir in half
package gelatine, soaked for an hour or
more in half g cup of cold water. When
the gelatine is dissolved strain through
coarse cloth. Beat the yolks of three
eggs light, add one heapiug cup
of sugar and pour the boiling
mixture gradually upon it, stirring
all the time. Put into the farina kettle
and stir three minutes, or until its begins
to thicken. Let it cool, and flavor with
a teaspoonful of vanilla. Whip the white
of one egg stiff, and when the yellow
Jelly thickeus around the edges set the
bowl of frothed white into cracked ice
and beat the jelly into it, a spoonful at a
time with the egg whip. Wet q mould
and put the jelly on ice to form.